Fluffy Condensed Milk Bread
Imagine biting into a warm, soft loaf of bread, its tender crumb perfectly light and fluffy, with a subtle sweetness that comes from condensed milk. This Fluffy Condensed Milk Bread is more than just a baked good—it’s a comforting treat that can brighten up any morning or elevate an afternoon snack.
This recipe combines the rich flavors of whole milk and butter with the unique sweetness of condensed milk, creating a bread that’s not only light but also deliciously indulgent. The process starts with a simple yeast mixture that puffs up the dough to achieve that perfect fluffy texture. Kneading the dough by hand ensures that it develops just the right amount of elasticity, giving you that lovely soft interior with a slight crust on the outside.
Once the dough has risen and is shaped, it gets a final boost of flavor with a buttery glaze brushed on right before baking. This adds a golden sheen and a bit of extra richness to each slice. Whether you’re serving it fresh out of the oven for breakfast or as a delightful accompaniment to your favorite jam or butter, this bread is sure to be a hit with everyone who tries it.
Ingredients:
75 grams (about 1/4 cup) whole milk
1 egg
30 grams (2 teaspoons) sugar
7 grams (2 1/4 teaspoons) dry yeast
520 grams (4 1/2 cups) all-purpose flour
1 teaspoon salt
50 grams (1/4 cup) softened butter
45 grams (3 tablespoons) melted butter
45 grams (about 3 tablespoons) full-fat milk
Instructions:
Prepare the Yeast Mixture:
Warm 75 grams of whole milk and dissolve 30 grams of sugar in it.
Add the dry yeast to the warm milk and let it sit for 5 minutes until frothy.
Mix Wet Ingredients:
Beat 1 egg and mix it with the yeast mixture.
Combine Ingredients:
In a large bowl, combine 520 grams of flour and 1 teaspoon salt.
Add the egg-yeast mixture and 50 grams of softened butter to the flour. Mix until combined.
Knead the Dough:
Transfer the dough to a floured surface and knead until smooth, about 10 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Shape the Bread:
Punch down the dough and divide it into two portions.
Roll out 3/4 of the dough into a 25×40 cm rectangle. Cut into pieces and arrange in a greased pan.
Roll out the remaining dough and repeat the process.
Second Rise:
Cover the pans with a cloth and let the dough rise for 30 minutes.
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Bake:
Brush the tops of the loaves with an egg wash (optional) and bake for 25-30 minutes, or until golden brown.
Prepare the Glaze:
Mix 45 grams of melted butter with 45 grams of full-fat milk.
Brush the warm bread with this mixture.
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